Stu'S Gazpacho - cooking recipe

Ingredients

1 c. chopped tomato
1/2 c. red and green onion
1 c. cucumber
1 c. red and green pepper
1/3 c. Anaheim pepper
1 c. celery
1/3 c. parsley, chopped
2 cloves garlic, minced
2 c. tomato juice
3 Tbsp. red sherry wine vinegar
1/2 c. white wine
1/2 Tbsp. cumin
2 Tbsp. basil
1 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. white pepper
1 Tbsp. Worcestershire sauce
Tabasco sauce to taste

Preparation

Finely chop all vegetables (a food processor is ideal for this).
Combine with all remaining ingredients and refrigerate 24 hours (makes 6 cups).
Serve this soup chilled in bowls with one of the following garnishes; chives, croutons or nonfat sour cream.